How to Freeze Fresh Ginger
by Debbie Wolfe, CKC Writer
Ginger is an essential ingredient in Korean cooking. It’s used in many recipes, from kimchi to herbal teas. Many chain grocery stores might not have fresh ginger in stock in the produce section. Instead, your only option may be the ginger purees sold in tubes. Those tubes of ginger are not nearly as peppery or flavorful as fresh ginger. So if you happen to find fresh ginger the next time you are out shopping, grab a few; preserving ginger is a cinch.
My local Asian grocery sells fresh ginger for $1.69/lb. That’s not super expensive, but most recipes only require an inch or a tablespoon or two of fresh ginger. What then should you do with the rest of the root? Refrigerating it will only keep it fresh for a few days. After a week or so, the root will start to dry out. Freezing ginger is a better option. However, before you freeze ginger you need to prep it.
Supplies:
Fresh ginger
paring knife
metal spoon
cookie sheet
parchment paper, freezer paper or silicone liner
freezable container or plastic zip baggie
Step 1
Cut the ginger into manageable sizes. Ginger grows in all sorts of crazy shapes and angles. I cut wherever the ginger intersects or branches.
Step 2
Next you need to peel the thin brown skin off the ginger. A knife will take off too much of the ginger flesh. Use a metal spoon instead. Hold the ginger segment securely with one hand and use the other hand with the spoon to scrape the skin off. The spoon will only remove the skin. You might have to use the paring knife to cut off a few bumps or some of the little crevices on the surface of the root.
Step 3
Rinse the peeled ginger and dry on a clean towel. Cut the ginger sections into ½-1 inch thick pieces. If you want, you could mince or puree the ginger at this time. Lay out the cut ginger pieces on a lined cookie sheet or plate. Do not let the pieces touch. Ginger contains a good amount of water and the goal is to freeze the pieces individually. If you toss the pieces in a container before you freeze them, they will stick together and it would be difficult to pry them apart without defrosting. If you opted to puree the ginger first, scoop by the teaspoonful onto a lined tray and freeze until solid.
Step 4
Once they are frozen you can scoop them up and put them in an airtight freezable container and/or plastic zip baggie. They will keep in the freezer for 6 months.
How to Use
When I need to use ginger in a recipe, I take out a piece or two (whatever amount the recipe calls for) and let it defrost of a few minutes. Then, I use a microplane to grate the ginger. For soups or teas, you can toss in frozen chunks. Frozen ginger works great in smoothies too. If you need a larger amount to use in kimchi, then let it defrost (it will not take very long) and mince or puree.
The next time a recipe calls for a tablespoon of ginger, go ahead a buy a big piece and freeze the rest. You’ll be stocked up for several months.
